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Peanut butter fudge

by Sally Abé
Peanut butter fudge recipe

Peanut butter fudge

PT15M

PT1H

Why not try?

If there is one way to improve fudge in my opinion, it has to be by adding peanut butter. The creaminess, nuttiness and the slight saltiness of this sweet treat make it mouth-wateringly irresistible, so fortunately this recipe makes a good amount. It should keep for about a week, or even longer if stored in the fridge. The other great thing about this recipe is the sheer simplicity of it: no fussy boiling and testing of raging hot sugar and the resultant shouting and swearing when it doesn't set. Just mix it all together and you're done, easy. If peanuts aren't your thing you could try this with almond, cashew or macadamia nut butter, and fold through some chopped nut pieces if you want some texture – I prefer a silky smooth melt-in-the-mouth feel personally.

Ingredients

Metric

Imperial

1
To begin, line a 20cm square tray or baking tin with baking paper
2
Place the peanut butter and butter in a large saucepan and melt over a medium heat
3
Once everything has melted, add the icing sugar. It is easiest to do this in 2 parts to prevent mess
4
Add the salt and mix well until thoroughly combined
5
Spread the mixture evenly in the baking tray and cover the top with another piece of baking paper. Transfer to the fridge to set for 1 hour before cutting into squares to serve
 

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Peanut butter fudge

 
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